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MIcro > Exam 3 -Chapter 12 > Flashcards

Exam 3 -Chapter 12 Flashcards

1
Q

the killing or removal of all microorganisms in a material or an object

A

sterilization

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2
Q

it is impossible to do this to skin without burning it

A

sterilization

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3
Q

an environment or procedure that is free from contamination by pathogen

A

asepsis

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4
Q

process of reducing or inhibiting microbial growth by applying chemicals to inanimate objects

A

antisepsis

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5
Q

removal of microbes from a surface by scrubbing

A

degerming

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6
Q

lowering the number of pathogens of objects to safe public health level

A

sanitization

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7
Q

minimizing disease transmission by washing tableware in scalding water

A

sanitization

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8
Q

the use of heat to kill pathogens and lower the number of spoilage organisms in food or beverages

A

pasteurization

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9
Q

“-static” agents when controlling microbial growth

A

is the inhibition but not complete destruction

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10
Q

“-cidal” agents when controlling microbial growth

A

is the complete destruction or death

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11
Q

permanent loss of reproductive ability under ideal environment conditions

A

microbial death rate

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12
Q

Ex. if temp kills 20% of bacteria in one minute it will kill 20% of the surviving bacteria in the second minute, and so on

A

microbial death rate

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13
Q

significance of microbial control in death rate

A

is to control the amount of microbial exposer to the public

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14
Q

what are the targets for microbial control agents

A

cell walls, cytoplasmic membrane, proteins, nucleic acids

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15
Q

what does cytoplasmic membrane do considering microbial control

A

susceptibility, chemical agents that damage membrane by altering permeability

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16
Q

how are proteins targets from microbial control

A

damage proteins, enzymes, structural components, heat or chemicals denature proteins and cause cell death

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17
Q

how nucleic acids are targets fro microbial growth

A

heat, radiation, chemical can cause mutations in DNA
disrupt cellular function and stop protein synthesis
Ex. gamma rays. UB light, X-Rays

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18
Q

factors to consider when selecting microbial control agent

A
  1. inexpensive
  2. fast-acting
  3. stable during storage or shelf life
  4. harmless to humans, animals, and objects
  5. nature of sites to be treated
  6. degree of susceptibility of the microbes involved
  7. environmental conditions
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19
Q

nature of site to be treated when considering selecting microbial control agent

A
  1. harsh chemical and extreme heat cannot be used on humans, animals or fragile objects
  2. instruments that penetrate the body must be sterilized
  3. items contacting the mucous membranes or skin must be disinfected unless immunocompromised
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20
Q

degree of susceptibility of microbes when considering selecting microbial control agent

A
  1. actively growing microbes more susceptible to treatment than stationary cells
  2. select method to kill the hardiest microorganisms present
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21
Q

environmental conditions to consider when selecting microbial control agent

A
  1. temperature-enhanced by increased temp
  2. pH disinfectant activity can be enhanced or inhibited by a change in pH
  3. organic materials - fat, feces, blood, pus interfere with penetration of heat
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22
Q

5 types of physical methods of microbial control

A

heat, low temperature, filtration, osmotic pressure, and radiation

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23
Q

what does heat do to control microbial growth

A

denature enzymes, affect plasma membrane, and disrupt function of nucleic acid

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24
Q

types of heat to control microbial growth

A

moist heat - boiling or autoclave

dry heat - direct flaming, hot-air sterilization, incineration

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25
Q

low temperature to control microbial growth

A

freezing - slow; inhibit microbial metabolism
refrigeration - bacteriostatic; halts growth of most pathogens (mesophiles)
*rate and intensity determine effectiveness

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26
Q

filtration to control microbial growth

A

passage of liquid or gas through a filter with pores small enough to retain microbes
*used to sterilize heat sensitive materials (antibiotics, vitamins)
HEPA filters used by lab and healthcare workers to prevent airborne contamination

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27
Q

osmotic pressure to control microbial growth

A
  • using high concentrations of sugar or salt
  • removal of water inhibits cellular respiration
  • food reservation
  • molds and yeast have higher tolerance
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28
Q

radiation to control microbial growth

A

Gamma rays; X-rays (ionizing)

Ultraviolet (nonionizing)

29
Q

gamma rays to control microbial growth

A

Ionization

  1. high penetration
  2. destroys DNA
  3. used to sterilize medical and dental supplies
30
Q

ultraviolet radiation to control microbial growth

A

Nonionizing

  1. low penetration
  2. damages DNA
  3. Germicidal lamps used in hospitals
31
Q

to destroy pathogens without altering flavor of food or beverage

A

pasteurization

32
Q

importance of refrigeration

A

halts the growth of most pathogens

33
Q

importance of freezing

A

inhibit microbial growth

  • helminthes die in days
  • bacterial endospores, vegetative bacteria and viruses can survive for years
34
Q

inhibit cellular metabolism and microorganism undergo plasmolysis in high salt and sugar

A

hypertonic solutions

35
Q

high penetration, destroys DNA, and sterilizes medical and dental supplies

A

Ionizing radiation

36
Q

low penetration, damages DNA, and germicidal lamps used in hospitals

A

Nonionizing radiation

37
Q

why 70% alcohol is more effective than 90%

A

water has a lower evaporation rate than alcohol and will stay on surface longer and kill more bacteria

38
Q

actions of alcohols as antimicrobial agents

A
  1. denature proteins
  2. dissolve lipids
  3. kill bacteria, enveloped viruses and fungi, but not endospores and non-envelope viruses
  4. ethanol/isopropanol disinfectant
39
Q

types of halogen-containing antimicrobial agents

A
  1. iodine
  2. chlorine
  3. bromine
  4. fluorine
40
Q

iodine as an antimicrobial agent

A
  1. inactivates enzymes and cellular respiration
  2. control of microbes in pools, drinking water, and food utensils
  3. surgical scrubs and incision sites
41
Q

chlorine as an antimicrobial agent

A
  1. forms hypochlorous acid in water
  2. swimming pools, drinking water, sewage treatment
  3. calcium hypochlorite, sodium hypochlorite, chloramines
42
Q

types of oxidizing agents

A

hydrogen peroxide and peracetic acid

43
Q

what are the uses of oxidizing agents

A

to inhibit metabolism and oxidize molecules inside cells

44
Q

when do you oxidizing agents

A

deep puncture wounds

45
Q

surface acting i.e. soaps and detergents

A

surfactants

46
Q

antibmicrobial action of soap

A

limited germicidial action through scrubbing

47
Q

antimicrobial action of detergents

A

hydrocarbons, acid-anionic sanitizers important in dairy industry

48
Q

low levels of bacteriostatic agents

A

heavy metals

49
Q

list of heavy metals

A

silver, mercury, zinc, copper, selenium, mercuric chloride and copper sulfate

50
Q

heavy metals are what when considering their microbial control

A

germicidial or antiseptic

51
Q

heavy metals do this to cells

A

denature enzymes

52
Q

used in eyes of newborns and surgical dressing

A

1% silver nitrate

53
Q

most effective antimicrobial that inactivate proteins and denature DNA

A

formaldehyde and glutaraldeyde

54
Q

2% solution if glutataldehyde is used in

A

hospitals and dental offices

55
Q

Glutaraldehyde is more expessive than formaldehyde but is

A

less irritating and more effective

56
Q

where is formaldehyde is used for

A

to embalm, disinfect reusable kidney dialysis machines, isolation rooms, surgical instruments

57
Q

formaldehyde irritates

A

mucous membranes

58
Q

advantage of using gaseous agents of microbial control

A

penetrates most material and kills microorganisms by denaturation and can be used on heat sensitve material

59
Q

disadvantage of using gaseous agents of microbial control

A

explosive, poisonous, carcinogenic

60
Q

examples of gaseous agents used for microbial control

A

ethylene oxide and propylene oxide

61
Q

antibacterial and antifungal agent found in numerous consumer products

A

triclosan

62
Q

liquid antiseptic/antimicrobial skin soap

A

hibiclens

63
Q

denatures enzymes, ologodynamic action

A

silver

64
Q

inactive enzymes and cellular proteins

A

iodine

65
Q

used on surgical scrubs and incisions

A

iodine

66
Q

topical antiseptic used for minor cuts and scrapes

A

mercurochromes

67
Q

really kills 99% of bacteria viruses

A

lysol

68
Q

what are the phenols and phenolics

A

triclosan, hibiclens, lysol

MIcro (7 decks)

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